Until I am able to pay-off my phone bill, I will be offline. They were nice enough to wait a month after cutting off my phone, to cut off my internet, so I was happy for a while.
It's hard to get to the library to use their pc because of our conflicting hours.
I hope you are all well.
Phyllis
January 17, 2009
January 13, 2009
Cottage Cheese Pancakes
Cottage Cheese Pancakes
1 Serving
These are high-protein pancakes and quite a treat!
Prep time: 10 minutes
Start to finish: 10 minutes
Ingredients:
1 egg
1/2 cup lowfat cottage cheese
1 tsp canola oil
3 tbsp whole wheat flour
Instructions:
1. In a small bowl, beat the egg with a whisk until creamy.
2. Push the cottage cheese through a wire strainer into the egg in the bowl. Mix well.
3. Add the oil and flour. Mix well.
4. Lightly oil a skillet and place over low heat. When the skillet is hot, spoon the batter into the skillet making four pancakes. Flatten slightly with the back of a spoon. Cook 2-3 minutes on each side, or until lightly browned.
5. Serve with applesauce, apple butter or your favorite whole fruit jam.
Nutritional Information:
Per serving:
272 calories
11 g total fat (3 g sat)
217 mg cholesterol
20 g carbohydrate
23 g protein
3 g fiber
523 mg sodium
-Recipe reprinted with permission of DrWeil.com.
1 Serving
These are high-protein pancakes and quite a treat!
Prep time: 10 minutes
Start to finish: 10 minutes
Ingredients:
1 egg
1/2 cup lowfat cottage cheese
1 tsp canola oil
3 tbsp whole wheat flour
Instructions:
1. In a small bowl, beat the egg with a whisk until creamy.
2. Push the cottage cheese through a wire strainer into the egg in the bowl. Mix well.
3. Add the oil and flour. Mix well.
4. Lightly oil a skillet and place over low heat. When the skillet is hot, spoon the batter into the skillet making four pancakes. Flatten slightly with the back of a spoon. Cook 2-3 minutes on each side, or until lightly browned.
5. Serve with applesauce, apple butter or your favorite whole fruit jam.
Nutritional Information:
Per serving:
272 calories
11 g total fat (3 g sat)
217 mg cholesterol
20 g carbohydrate
23 g protein
3 g fiber
523 mg sodium
-Recipe reprinted with permission of DrWeil.com.
Quote of the Day
January 13, 2009
Quote of the Day
"Be a first rate version of yourself, not a second rate version of someone else."
– Judy Garland
Quote of the Day
"Be a first rate version of yourself, not a second rate version of someone else."
– Judy Garland
January 12, 2009
Spinach and Ginger Ricotta
Spinach and Ginger Ricotta
1 Serving
This light, low-carbohydrate breakfast or lunch dish combines two of Dr Weil's favorite ingredients - greens and fresh ginger. Baby spinach or other baby greens work great in this recipe.
Start to finish: 10 minutes
Ingredients:
1 cup spinach leaves (or other greens) torn
1 egg
1 egg white
1 tsp fresh grated ginger root
1 tsp Italian or other seasoning mix
1 tbsp salsa
Instructions:
Tear up the spinach leaves and steam very briefly. (Put the torn leaves in a small saucepan with 1/4 cup of boiling water, cover the saucepan, turn off the heat and allow to steam for about 3-5 minutes. Baby spinach leaves take just 3 minutes.) Fold into the beaten eggs with the grated ginger, salsa and seasoning. Cook on a non-stick pan sprayed with cooking spray, turning as needed until the eggs are set.
Nutritional Information:
Per serving:
105 calories
5 g total fat (1 g sat)
187 mg cholesterol
3 g carbohydrate
10 g protein
1 g fiber
204 mg sodium
- Recipe reprinted with permission of DrWeil.com.
1 Serving
This light, low-carbohydrate breakfast or lunch dish combines two of Dr Weil's favorite ingredients - greens and fresh ginger. Baby spinach or other baby greens work great in this recipe.
Start to finish: 10 minutes
Ingredients:
1 cup spinach leaves (or other greens) torn
1 egg
1 egg white
1 tsp fresh grated ginger root
1 tsp Italian or other seasoning mix
1 tbsp salsa
Instructions:
Tear up the spinach leaves and steam very briefly. (Put the torn leaves in a small saucepan with 1/4 cup of boiling water, cover the saucepan, turn off the heat and allow to steam for about 3-5 minutes. Baby spinach leaves take just 3 minutes.) Fold into the beaten eggs with the grated ginger, salsa and seasoning. Cook on a non-stick pan sprayed with cooking spray, turning as needed until the eggs are set.
Nutritional Information:
Per serving:
105 calories
5 g total fat (1 g sat)
187 mg cholesterol
3 g carbohydrate
10 g protein
1 g fiber
204 mg sodium
- Recipe reprinted with permission of DrWeil.com.
January 11, 2009
RECIPE ~ Chocolate Ricotta
Chocolate Ricotta
Two 1/4-cup servings
This high-calcium "pudding" has the benefits of cocoa and cinnamon - and the flavor of Mexico. Experiment with different brands of ricotta - they have different textures and flavors.
Prep time: 10 minutes
Ingredients:
1/2 cup lowfat ricotta cheese
2 tbsp mild honey
2 tbsp cocoa powder
1/2 tsp vanilla
1/2 tsp ground cinnamon
Instructions:
1. Combine all the ingredients in a food processor and process until smooth.
2. Scoop into small dessert dishes and serve.
Nutritional Information:
Per serving:
145 calories
3 g total fat (2 g sat)
11 mg cholesterol
24 g carbohydrate
10 g protein
2 g fiber
100 mg sodium
- Recipe reprinted with permission of DrWeil.com.
Two 1/4-cup servings
This high-calcium "pudding" has the benefits of cocoa and cinnamon - and the flavor of Mexico. Experiment with different brands of ricotta - they have different textures and flavors.
Prep time: 10 minutes
Ingredients:
1/2 cup lowfat ricotta cheese
2 tbsp mild honey
2 tbsp cocoa powder
1/2 tsp vanilla
1/2 tsp ground cinnamon
Instructions:
1. Combine all the ingredients in a food processor and process until smooth.
2. Scoop into small dessert dishes and serve.
Nutritional Information:
Per serving:
145 calories
3 g total fat (2 g sat)
11 mg cholesterol
24 g carbohydrate
10 g protein
2 g fiber
100 mg sodium
- Recipe reprinted with permission of DrWeil.com.
Quote of the Day
January 11, 2009
Quote of the Day
"Three things in human life are important. The first is to be kind. The second is to be kind. The third is to be kind."
– Henry James
Quote of the Day
"Three things in human life are important. The first is to be kind. The second is to be kind. The third is to be kind."
– Henry James
January 10, 2009
Italian Bean and Sardine Salad
Italian Bean and Sardine Salad
1 serving
Beans, fish, red pepper and greens - all nutritional powerhouses. Use small white beans cooked at home without salt. If you use canned, rinse the beans to remove most of the salt.
Prep time: 10 minutes
Ingredients:
3/4 cup cannellini beans
1/2 cup roasted red pepper, cut in 1/2" pieces
1 cup romaine leaves, chopped in 1" pieces
1/2 can sardines
1/4 tsp dried oregano
2 tbsp Tomato Red Pepper Salad Dressing (recipe follows)
Instructions:
Combine all ingredients in a medium bowl and toss to combine. Chill until served.
Tomato Red Pepper Salad Dressing
Ingredients:
1 small (6 ounce) can of tomato paste
1 whole roasted red pepper or pimento from a jar
2 tablespoons red wine vinegar
2 tablespoons water
1 clove garlic, chopped
1 teaspoon dried basil
Nutritional Information:
Per serving:
390 calories
12 g total fat (0 g sat)
32 mg cholesterol
45 g carbohydrate
30 g protein
11 g fiber
167 mg sodium
- Recipe reprinted with permission of DrWeil.com.
1 serving
Beans, fish, red pepper and greens - all nutritional powerhouses. Use small white beans cooked at home without salt. If you use canned, rinse the beans to remove most of the salt.
Prep time: 10 minutes
Ingredients:
3/4 cup cannellini beans
1/2 cup roasted red pepper, cut in 1/2" pieces
1 cup romaine leaves, chopped in 1" pieces
1/2 can sardines
1/4 tsp dried oregano
2 tbsp Tomato Red Pepper Salad Dressing (recipe follows)
Instructions:
Combine all ingredients in a medium bowl and toss to combine. Chill until served.
Tomato Red Pepper Salad Dressing
Ingredients:
1 small (6 ounce) can of tomato paste
1 whole roasted red pepper or pimento from a jar
2 tablespoons red wine vinegar
2 tablespoons water
1 clove garlic, chopped
1 teaspoon dried basil
Nutritional Information:
Per serving:
390 calories
12 g total fat (0 g sat)
32 mg cholesterol
45 g carbohydrate
30 g protein
11 g fiber
167 mg sodium
- Recipe reprinted with permission of DrWeil.com.
Quote of the Day
January 10, 2009
Quote of the Day
"I, not events, have the power to make me happy or unhappy today. I can choose which it shall be."
– Groucho Marx
Quote of the Day
"I, not events, have the power to make me happy or unhappy today. I can choose which it shall be."
– Groucho Marx
Sweet Rice Pudding with Ginger - helps reduce inflammation
Sweet Rice Pudding with Ginger
Submitted By: Christy Morgan
Preparation Time: 5 Minutes
Cooking Time: 30 Minutes
Serving Size: 5-7 Servings
Countless studies have shown that ginger holds incredible health benefits. These include relief from upset stomachs, menstrual cramps or morning sickness, treating the common cold and headaches, stimulating circulation, and lowering LDL cholesterol. This Ginger Rice Pudding using brown rice instead of white for more added health benefits and maple syrup instead of white sugar.
Ginger has been shown to help those who have rheumatoid arthritis because of its anti-flammatory compounds called gingerols. Two studies showed that those who eat ginger regularly see improved mobility and reduction in pain and/or swelling.
1 cup long-grain brown rice, washed
Pinch of sea salt
2 cups filtered water
1 can light coconut milk (about 2 cups)
1 tablespoon fresh ginger, minced
1/4 cup maple syrup
1/2 cup raisins
Dash of cinnamon
Pressure Cooking Method:
Place all ingredients except cinnamon in a pressure cooker. Lock lid and bring to pressure over medium flame. When up to pressure cook for 30 minutes. Turn off flame, let it come down from pressure, open and stir in cinnamon.
Boiling Method:
Place all ingredients except cinnamon in a medium pot and bring to a boil. Simmer for 30 minutes or until rice is cooked but not dried out.
Submitted By: Christy Morgan
Preparation Time: 5 Minutes
Cooking Time: 30 Minutes
Serving Size: 5-7 Servings
Countless studies have shown that ginger holds incredible health benefits. These include relief from upset stomachs, menstrual cramps or morning sickness, treating the common cold and headaches, stimulating circulation, and lowering LDL cholesterol. This Ginger Rice Pudding using brown rice instead of white for more added health benefits and maple syrup instead of white sugar.
Ginger has been shown to help those who have rheumatoid arthritis because of its anti-flammatory compounds called gingerols. Two studies showed that those who eat ginger regularly see improved mobility and reduction in pain and/or swelling.
1 cup long-grain brown rice, washed
Pinch of sea salt
2 cups filtered water
1 can light coconut milk (about 2 cups)
1 tablespoon fresh ginger, minced
1/4 cup maple syrup
1/2 cup raisins
Dash of cinnamon
Pressure Cooking Method:
Place all ingredients except cinnamon in a pressure cooker. Lock lid and bring to pressure over medium flame. When up to pressure cook for 30 minutes. Turn off flame, let it come down from pressure, open and stir in cinnamon.
Boiling Method:
Place all ingredients except cinnamon in a medium pot and bring to a boil. Simmer for 30 minutes or until rice is cooked but not dried out.
January 09, 2009
Ginger Almond Pears
Ginger Almond Pears
6 Servings
Pears are one of the few fruits that actually improve in texture and flavor after being picked a little green. You can store them in a paper bag for a couple of days to speed up ripening. A little softness around the stems and a change in skin color means they're ready. Bartletts, red Bartletts, or Anjou varieties have the best flavor and are good for cooking. When the time comes for thickening the pear sauce, I prefer arrowroot over cornstarch, although it is a little harder to find. Arrowroot comes from a tropical tuber whose root stalks are dried and ground into a fine starchy powder that's very easy to digest. Sauces thickened with arrowroot are a little finer than those thickened with cornstarch but you can use either.
The most potent ingredient in this dessert, and the one that gets it into my cookbook though, is the ginger. Ginger (Zingiber officinale) is known throughout the world for its tonic and spiritually uplifting properties. When used fresh, it's especially effective at improving digestion and calming nausea and indigestion — making it a great follow-up to any hearty meal.
Ingredients:
5 firm ripe pears
3 cups apple cider
2 teaspoons finely chopped fresh ginger root
3 tablespoons cornstarch or arrowroot
1/2 teaspoon pure almond extract
Salt to taste
Instructions:
1. Peel the pears, quarter them lengthwise, and core. Slice pears thinly and place in a saucepan with the apple cider and ginger root. Add a pinch of salt.
2. Bring to a boil, reduce heat and simmer until pears are tender, about 15 minutes.
3. Dissolve cornstarch or arrowroot in 1/3 cup cold water and add to the simmering pears, stirring, until the sauce is thick and clear.
4. Remove from heat and stir in almond extract. Serve warm or cold.
Nutritional Information:
Per serving:
184.9 calories
0.9 g total fat (0 g sat)
0.0 mg cholesterol
46.7 g carbohydrate
0.8 g protein
4.7 g fiber
- Recipe reprinted with permission of DrWeil.com
6 Servings
Pears are one of the few fruits that actually improve in texture and flavor after being picked a little green. You can store them in a paper bag for a couple of days to speed up ripening. A little softness around the stems and a change in skin color means they're ready. Bartletts, red Bartletts, or Anjou varieties have the best flavor and are good for cooking. When the time comes for thickening the pear sauce, I prefer arrowroot over cornstarch, although it is a little harder to find. Arrowroot comes from a tropical tuber whose root stalks are dried and ground into a fine starchy powder that's very easy to digest. Sauces thickened with arrowroot are a little finer than those thickened with cornstarch but you can use either.
The most potent ingredient in this dessert, and the one that gets it into my cookbook though, is the ginger. Ginger (Zingiber officinale) is known throughout the world for its tonic and spiritually uplifting properties. When used fresh, it's especially effective at improving digestion and calming nausea and indigestion — making it a great follow-up to any hearty meal.
Ingredients:
5 firm ripe pears
3 cups apple cider
2 teaspoons finely chopped fresh ginger root
3 tablespoons cornstarch or arrowroot
1/2 teaspoon pure almond extract
Salt to taste
Instructions:
1. Peel the pears, quarter them lengthwise, and core. Slice pears thinly and place in a saucepan with the apple cider and ginger root. Add a pinch of salt.
2. Bring to a boil, reduce heat and simmer until pears are tender, about 15 minutes.
3. Dissolve cornstarch or arrowroot in 1/3 cup cold water and add to the simmering pears, stirring, until the sauce is thick and clear.
4. Remove from heat and stir in almond extract. Serve warm or cold.
Nutritional Information:
Per serving:
184.9 calories
0.9 g total fat (0 g sat)
0.0 mg cholesterol
46.7 g carbohydrate
0.8 g protein
4.7 g fiber
- Recipe reprinted with permission of DrWeil.com
Quote of the Day
January 09, 2009
Quote of the Day
"To see what is in front of one's nose needs a constant struggle."
– George Orwell
Quote of the Day
"To see what is in front of one's nose needs a constant struggle."
– George Orwell
January 08, 2009
Quote of the Day
January 08, 2009
Quote of the Day
"Never confuse a single defeat with a final defeat."
– F. Scott Fitzgerald
Quote of the Day
"Never confuse a single defeat with a final defeat."
– F. Scott Fitzgerald
RECIPE - Smoked Fish with Horseradish Sauce
Smoked Fish with Horseradish Sauce
4 servings
If you have never dealt with a fresh horseradish root, be prepared for an experience. In the days before food processors, grating the root by hand was just like being exposed to teargas. Freshly ground horseradish with vinegar and a little salt completely outclasses the prepared varieties sold in stores, and mixed with low-fat sour cream, it becomes a wonderful condiment for fish, boiled or baked potatoes, and other cooked vegetables.
Ingredients:
1/2 cup low-fat sour cream
Smoked fish, such as salmon, trout, or whitefish, 2-4 ounces per person
2 tablespoons Horseradish sauce or more to taste
1 medium sweet onion, finely chopped
HORSERADISH SAUCE:
1 cup fresh horseradish root, peeled and cut into 1/2-inch cubes
1/4 cup white vinegar, or more if necessary
1/2 teaspoon salt
Instructions:
Mix the sour cream with the prepared horseradish. Serve individual portions of smoked fish, accompanied by the chopped onion and additional Horseradish Sauce.
Put the horseradish root cubes in a food processor and grind them to fine particles. This will take 3-4 minutes. Be careful not to inhale the very irritating fumes. Pour the white vinegar onto the ground horseradish until it is thoroughly moist. Season with salt and mix well.
Store the prepared horseradish in the refrigerator in a tightly covered container and use it as a condiment.
Nutritional Information:
Per serving:
170 calories
3 g total fat (2 g sat)
47 mg cholesterol
5 g carbohydrate
30 g protein
0 g fiber
950 mg sodium
- Recipe reprinted with permission of DrWeil.com.
4 servings
If you have never dealt with a fresh horseradish root, be prepared for an experience. In the days before food processors, grating the root by hand was just like being exposed to teargas. Freshly ground horseradish with vinegar and a little salt completely outclasses the prepared varieties sold in stores, and mixed with low-fat sour cream, it becomes a wonderful condiment for fish, boiled or baked potatoes, and other cooked vegetables.
Ingredients:
1/2 cup low-fat sour cream
Smoked fish, such as salmon, trout, or whitefish, 2-4 ounces per person
2 tablespoons Horseradish sauce or more to taste
1 medium sweet onion, finely chopped
HORSERADISH SAUCE:
1 cup fresh horseradish root, peeled and cut into 1/2-inch cubes
1/4 cup white vinegar, or more if necessary
1/2 teaspoon salt
Instructions:
Mix the sour cream with the prepared horseradish. Serve individual portions of smoked fish, accompanied by the chopped onion and additional Horseradish Sauce.
Put the horseradish root cubes in a food processor and grind them to fine particles. This will take 3-4 minutes. Be careful not to inhale the very irritating fumes. Pour the white vinegar onto the ground horseradish until it is thoroughly moist. Season with salt and mix well.
Store the prepared horseradish in the refrigerator in a tightly covered container and use it as a condiment.
Nutritional Information:
Per serving:
170 calories
3 g total fat (2 g sat)
47 mg cholesterol
5 g carbohydrate
30 g protein
0 g fiber
950 mg sodium
- Recipe reprinted with permission of DrWeil.com.
January 07, 2009
Quote of the Day
January 07, 2009
Quote of the Day
"Be happy. It's one way of being wise."
– Colette
Colette was the pen name of Sidonie-Gabrielle Colette
Quote of the Day
"Be happy. It's one way of being wise."
– Colette
Colette was the pen name of Sidonie-Gabrielle Colette
January 06, 2009
Quote of the Day
January 06, 2009
Quote of the Day
"The art of living lies less in eliminating our troubles than in growing with them."
– Bernard Baruch
Quote of the Day
"The art of living lies less in eliminating our troubles than in growing with them."
– Bernard Baruch
Chicken Bog.... A Southern Family Recipe
Chicken Bog.... A Southern Family Recipe
Submitted by: LucasMB Serves 10
Unless you grew up in the South, you probably have no idea what Chicken Bog is, but it is truly our family's favorite meal!! Chicken Bog is a mixture of rice, chicken, and sausage (usually hot and spicy)! This recipe has been handed down in my family from generation to generation. From what my grandmother told me, the recipe originated on the rice plantations many generations back. They say the chicken (when prepared), gets bogged into the rice and that's where its name comes from!
Ingredients:
* 6 cups water
* salt and pepper to taste
* 1 tsp garlic powder
* 1 large onion (chopped)
* 1 whole chicken or 6 chicken breasts
* 2 cups long-grain white rice (not instant)
* 1 package hot sausage (sliced into chunky pieces)
* 1 package mild sausage (sliced into chunky pieces)
* 4 cubes chicken bouillon
Directions:
1. In a large pot, boil the chicken, onion, spices, and the bouillon until the chicken is very tender.
2. Remove the chicken from the broth to cool. Debone the chicken and cut into chunks. (We usually just use boneless chicken breasts.)
3. Brown the sausages in a large skillet.
4. Measure 4 cups broth, then add the rice, chicken and sausage. Bring to a boil.
5. Reduce heat to low, cover. Stir occassionally until the rice is fully cooked and all of the liquid is gone.
(If you really want to spice the dish up, top with Texas Pete Hot Sauce.)
Submitted by: LucasMB Serves 10
Unless you grew up in the South, you probably have no idea what Chicken Bog is, but it is truly our family's favorite meal!! Chicken Bog is a mixture of rice, chicken, and sausage (usually hot and spicy)! This recipe has been handed down in my family from generation to generation. From what my grandmother told me, the recipe originated on the rice plantations many generations back. They say the chicken (when prepared), gets bogged into the rice and that's where its name comes from!
Ingredients:
* 6 cups water
* salt and pepper to taste
* 1 tsp garlic powder
* 1 large onion (chopped)
* 1 whole chicken or 6 chicken breasts
* 2 cups long-grain white rice (not instant)
* 1 package hot sausage (sliced into chunky pieces)
* 1 package mild sausage (sliced into chunky pieces)
* 4 cubes chicken bouillon
Directions:
1. In a large pot, boil the chicken, onion, spices, and the bouillon until the chicken is very tender.
2. Remove the chicken from the broth to cool. Debone the chicken and cut into chunks. (We usually just use boneless chicken breasts.)
3. Brown the sausages in a large skillet.
4. Measure 4 cups broth, then add the rice, chicken and sausage. Bring to a boil.
5. Reduce heat to low, cover. Stir occassionally until the rice is fully cooked and all of the liquid is gone.
(If you really want to spice the dish up, top with Texas Pete Hot Sauce.)
Turkey and Dressing Quiche
Turkey and Dressing Quiche
Submitted by: dcfagan Serves 8
Being a small family, we always have way too much of a traditional Thanksgiving or Christmas dinner left over -- even though I cook a small turkey. This recipe overcame the objections of my husband and son when they would not allow me to serve any more leftover turkey and dressing meals. My husband, son, and now my daughter-in-law request it so I make it often, several times during the year, by using an instant stuffing mix and roasted chicken or turkey. Who says real men don't eat quiche!
Ingredients:
2 1/2 cups prepared cornbread dressing
(or you can use instant dressing mix)
3 Tbsp. melted butter or margarine
(omit if using instant dressing mix, just follow directions on the box)
1 1/2 cups chopped cooked turkey meat
(or use any other cooked meat like sausage, ham, chicken, etc.)
1 cup (or more) shredded Swiss (or Gruyere) cheese
5 eggs, slightly beaten
1 cup half & half
1 Tbsp. caraway seeds (optional)
Directions:
Combine dressing and melted butter, mix well. (Or follow directions on box of instant stuffing mix.)
Press into bottom and sides of 10" pie plate or quiche dish. Bake at 400 degrees for 5-7 minutes. Remove from oven.
Sprinkle 1/3 - 1/2 Cup of shredded cheese on dressing crust while still warm, then allow to cool a little while.
Combine turkey meat and cheese and spread in the dressing shell.
Combine eggs and half & half, beat well. If using, add caraway seeds.
Pour egg mixture over turkey/cheese mixture and bake at 325 degrees until set (35-40 minutes.)
Serve warm with cranberry sauce if desired. Yummy!
Submitted by: dcfagan Serves 8
Being a small family, we always have way too much of a traditional Thanksgiving or Christmas dinner left over -- even though I cook a small turkey. This recipe overcame the objections of my husband and son when they would not allow me to serve any more leftover turkey and dressing meals. My husband, son, and now my daughter-in-law request it so I make it often, several times during the year, by using an instant stuffing mix and roasted chicken or turkey. Who says real men don't eat quiche!
Ingredients:
2 1/2 cups prepared cornbread dressing
(or you can use instant dressing mix)
3 Tbsp. melted butter or margarine
(omit if using instant dressing mix, just follow directions on the box)
1 1/2 cups chopped cooked turkey meat
(or use any other cooked meat like sausage, ham, chicken, etc.)
1 cup (or more) shredded Swiss (or Gruyere) cheese
5 eggs, slightly beaten
1 cup half & half
1 Tbsp. caraway seeds (optional)
Directions:
Combine dressing and melted butter, mix well. (Or follow directions on box of instant stuffing mix.)
Press into bottom and sides of 10" pie plate or quiche dish. Bake at 400 degrees for 5-7 minutes. Remove from oven.
Sprinkle 1/3 - 1/2 Cup of shredded cheese on dressing crust while still warm, then allow to cool a little while.
Combine turkey meat and cheese and spread in the dressing shell.
Combine eggs and half & half, beat well. If using, add caraway seeds.
Pour egg mixture over turkey/cheese mixture and bake at 325 degrees until set (35-40 minutes.)
Serve warm with cranberry sauce if desired. Yummy!
My Famous Meatloaf
My Famous Meatloaf
Submitted by: kake Serves 12
This is my grandmother's recipe, doctored-up. This is also one of the first receipes I made for my husband before we married. Now it is his and his family's favorite. My son's boss tried it as a sandwich, (at a diner that my husband's niece was managing). Later his boss was trying to explain the taste, and my son told him, "You can stop right there -- I've been eating that meatloaf all my life!"
Ingredients:
3 pounds ground chuck
1 pound ground sausage
1 onion - chopped
1 green pepper - chopped
4 eggs
1/4 C catsup
1 tsp salt
1/2 tsp pepper
1/2 package saltines - crushed
2 tsp steak spice
1/4 tsp basil
1 tsp tarragon - crushed
1/2 tsp rosemary - crushed
1 tsp thyme leaves
1 tsp paprika
3 cloves garlic - minced
The herbs are dried, and I use a motar & pestil to crush the herbs.
Directions:
Mix all ingredients together in a large mixing bowl. Press together and place in an oblong baking pan. Shape into loaf. Pour 1/4 in. of water in the bottom of the pan to keep meatloaf from burning. Spread a 1/4 in. layer of catsup on top of loaf (don't worry it is supposed to be dark in spots).
Bake at 350F for 1 hour, cut in half, separate and bake an additional 1/2 hour.
Hope you enjoy it as much as our family does!
Submitted by: kake Serves 12
This is my grandmother's recipe, doctored-up. This is also one of the first receipes I made for my husband before we married. Now it is his and his family's favorite. My son's boss tried it as a sandwich, (at a diner that my husband's niece was managing). Later his boss was trying to explain the taste, and my son told him, "You can stop right there -- I've been eating that meatloaf all my life!"
Ingredients:
3 pounds ground chuck
1 pound ground sausage
1 onion - chopped
1 green pepper - chopped
4 eggs
1/4 C catsup
1 tsp salt
1/2 tsp pepper
1/2 package saltines - crushed
2 tsp steak spice
1/4 tsp basil
1 tsp tarragon - crushed
1/2 tsp rosemary - crushed
1 tsp thyme leaves
1 tsp paprika
3 cloves garlic - minced
The herbs are dried, and I use a motar & pestil to crush the herbs.
Directions:
Mix all ingredients together in a large mixing bowl. Press together and place in an oblong baking pan. Shape into loaf. Pour 1/4 in. of water in the bottom of the pan to keep meatloaf from burning. Spread a 1/4 in. layer of catsup on top of loaf (don't worry it is supposed to be dark in spots).
Bake at 350F for 1 hour, cut in half, separate and bake an additional 1/2 hour.
Hope you enjoy it as much as our family does!
Grandaddy's Drive around the Farm Bread
Grandaddy's Drive around the Farm Bread
Submitted by: momofbee Serves 6
My grandfather was a diabetic for many, many years. My grandmother would always adapt her recipes to be more "diabetic friendly" and she made sure desserts were kept out of their house entirely. This was hard for my grandfather, who had a sweet tooth to top them all! One of his favorite things to do after lunch was to go for a "drive around the farm" so that he could stop by the VA and sneak a piece of banana bread and eat it before he went home! Of course my grandmother knew!
My sweet grandfather passed away last year at the age of 93. He always credited his long life to "a little treat every now and then." I regularly make this bread for our family now. It always brings back happy memories of my grandfather and his ornery nature.
Ingredients:
2 cups all-purpose flour
1 tsp salt
2 tsps baking soda
1/2 tsp baking powder
1 cup butter
1 cup light brown sugar
1 cup white sugar
2 cups mashed over-ripe bananas
4 eggs, beaten
1 tsp. vanilla
1 cup chopped walnuts
Directions:
Preheat oven to 350. Grease 2 9x5 inch loaf pans
Cream butter, vanilla and sugar in a bowl. Add eggs one at a time, mixing after each addition. Mix in mashed banana.
In a separate bowl, sift the flour, baking powder, salt and baking soda. Pour the wet ingredients into the dry ingredients in 3 batches, stirring after each addition. Stir in nuts.
Bake 60-70 minutes, until a toothpick inserted in the center of the bread comes out clean. Let cool at least 5 minutes, remove from pan and cool completely on a cooling rack. Store in aluminum foil to keep it from drying out.
Submitted by: momofbee Serves 6
My grandfather was a diabetic for many, many years. My grandmother would always adapt her recipes to be more "diabetic friendly" and she made sure desserts were kept out of their house entirely. This was hard for my grandfather, who had a sweet tooth to top them all! One of his favorite things to do after lunch was to go for a "drive around the farm" so that he could stop by the VA and sneak a piece of banana bread and eat it before he went home! Of course my grandmother knew!
My sweet grandfather passed away last year at the age of 93. He always credited his long life to "a little treat every now and then." I regularly make this bread for our family now. It always brings back happy memories of my grandfather and his ornery nature.
Ingredients:
2 cups all-purpose flour
1 tsp salt
2 tsps baking soda
1/2 tsp baking powder
1 cup butter
1 cup light brown sugar
1 cup white sugar
2 cups mashed over-ripe bananas
4 eggs, beaten
1 tsp. vanilla
1 cup chopped walnuts
Directions:
Preheat oven to 350. Grease 2 9x5 inch loaf pans
Cream butter, vanilla and sugar in a bowl. Add eggs one at a time, mixing after each addition. Mix in mashed banana.
In a separate bowl, sift the flour, baking powder, salt and baking soda. Pour the wet ingredients into the dry ingredients in 3 batches, stirring after each addition. Stir in nuts.
Bake 60-70 minutes, until a toothpick inserted in the center of the bread comes out clean. Let cool at least 5 minutes, remove from pan and cool completely on a cooling rack. Store in aluminum foil to keep it from drying out.
Christmas Creme Wafers
Christmas Creme Wafers
Old Christmas Crowd Pleaser - The Best Christmas Creme Wafer
Submitted by: ferocitas195 Serves 12
My earliest happy Christmas memory is my mom, my sisters and I making these cookies. Rolling the dough to just the right thinness, then pretending to be scandalized when my teetotaling mother brought out the shot glass as a cookie cutter. Then the arguing over who was going to have to watch the wafers so they didn't brown. Lastly, my mother's exasperation as her daughters would beg to use colors other than the usual red and green Christmas colors for the wafer filling. Losing the argument every year didn't deter us. As soon as my mother's back was turned, we were mixing colors that ended up purple. My mother let us eat those wafers. Sadly, I have not made these cookies since the death of my older sister, but I cherish the memory every year.
Ingredients:
Wafers:
2 cups sifted flour
1/3 cup half and half
1 cup soft butter
sugar
Filling:
1/4 cup soft butter
1/4 cup powdered sugar
1 egg yolk
1 tsp vanilla extract
food coloring
Directions:
Preheat oven to 375. Mix wafer ingredients together until dough forms. Cover bowl and chill for an hour.
Roll out one third of the dough on lightly powdered surface - to 1/8 inch thick. Cut with cookie cutter and place on cookie sheet (We used the wide end of a regular shot glass, which seems to be the perfect size).
Sprinkle sugar over each wafer, then prick 4 times with a fork. Bake for 7 to 9 minutes. Pull wafers out of oven as soon as you see any wafer starting to brown. Repeat until all dough is used. Set aside.
Mix together butter, egg yolk and powdered sugar. Add vanilla. Stir until completely mixed. Divide filling into two bowls. And food coloring to each bowl until desired color is reached.
Add filling between two wafers. Note: here is where you bring in the kids and let them put the wafers together.
Old Christmas Crowd Pleaser - The Best Christmas Creme Wafer
Submitted by: ferocitas195 Serves 12
My earliest happy Christmas memory is my mom, my sisters and I making these cookies. Rolling the dough to just the right thinness, then pretending to be scandalized when my teetotaling mother brought out the shot glass as a cookie cutter. Then the arguing over who was going to have to watch the wafers so they didn't brown. Lastly, my mother's exasperation as her daughters would beg to use colors other than the usual red and green Christmas colors for the wafer filling. Losing the argument every year didn't deter us. As soon as my mother's back was turned, we were mixing colors that ended up purple. My mother let us eat those wafers. Sadly, I have not made these cookies since the death of my older sister, but I cherish the memory every year.
Ingredients:
Wafers:
2 cups sifted flour
1/3 cup half and half
1 cup soft butter
sugar
Filling:
1/4 cup soft butter
1/4 cup powdered sugar
1 egg yolk
1 tsp vanilla extract
food coloring
Directions:
Preheat oven to 375. Mix wafer ingredients together until dough forms. Cover bowl and chill for an hour.
Roll out one third of the dough on lightly powdered surface - to 1/8 inch thick. Cut with cookie cutter and place on cookie sheet (We used the wide end of a regular shot glass, which seems to be the perfect size).
Sprinkle sugar over each wafer, then prick 4 times with a fork. Bake for 7 to 9 minutes. Pull wafers out of oven as soon as you see any wafer starting to brown. Repeat until all dough is used. Set aside.
Mix together butter, egg yolk and powdered sugar. Add vanilla. Stir until completely mixed. Divide filling into two bowls. And food coloring to each bowl until desired color is reached.
Add filling between two wafers. Note: here is where you bring in the kids and let them put the wafers together.
Christmas Gumbo
Christmas Gumbo
Submitted by: Rebelrunnin Serves 8
Christmas Eve is always hectic, but never more so than when my children were in Christmas pageants. This meant being at the church early, too early to eat supper, and getting home late enough that everyone was hungry. We wanted to stop and treasure the day, but it seemed impossible. One year I was determined to make the evening a celebration, but not a production. I made a catfish and shrimp gumbo early in the day (all but the seafood) and let it simmer. We got home from church and, while we all sang carols and enjoyed the tree, I dropped in the shrimp and catfish and popped a couple of baguettes into the oven. By the time the rice was done, so was supper, and cleanup was simple. It was so nice that now we have it every year.
Ingredients:
at least 4 oz. bacon drippings and vegetable oil
1 cup flour
1 c. chopped celery
1 c. chopped onion
1 c. chopped green pepper
1 c. chopped okra
1 T. finely chopped garlic
2 tsp thyme
1 tsp marjoram
2 bay leaves
1 bunch parsley, finely minced
2 bunches scallions, sliced (green and white parts), divided
1 tsp red pepper flakes
Salt and pepper to taste
2 large cans whole tomatoes, chopped
4 cups chicken and catfish broth
1-1/2 lb. catfish, trimmed
2 lb. cleaned and deveined shrimp
Directions:
Earlier in the day, clean and devein the shrimp and poach the catfish, retaining the poaching liquid for the gumbo. Refrigerate.
Then, as we say down here, "First you make a roux."
1. In a cold heavy-bottomed dutch oven, mix the flour and oil. Turn the heat to medium and stir continually until the roux is as dark as you like. I like it the color of pecans, which takes about 30 minutes.
2. Stir in the next ten ingredients, reserving half of the scallions. Cook for 5 minutes or so, stirring constantly, until the vegetables start to become translucent.
3. Add the pepper flakes, tomatoes, and broth and simmer for at least an hour, stirring occasionally and adding chicken broth, if needed. Adjust seasonings.
4. Stir in the shrimp and catish and the reserved scallions. These will take about
5 minutes to heat through. When the shrimp turn bright pink, they are ready to eat.
Serve with a green salad, steamed rice, and crispy French bread.
Submitted by: Rebelrunnin Serves 8
Christmas Eve is always hectic, but never more so than when my children were in Christmas pageants. This meant being at the church early, too early to eat supper, and getting home late enough that everyone was hungry. We wanted to stop and treasure the day, but it seemed impossible. One year I was determined to make the evening a celebration, but not a production. I made a catfish and shrimp gumbo early in the day (all but the seafood) and let it simmer. We got home from church and, while we all sang carols and enjoyed the tree, I dropped in the shrimp and catfish and popped a couple of baguettes into the oven. By the time the rice was done, so was supper, and cleanup was simple. It was so nice that now we have it every year.
Ingredients:
at least 4 oz. bacon drippings and vegetable oil
1 cup flour
1 c. chopped celery
1 c. chopped onion
1 c. chopped green pepper
1 c. chopped okra
1 T. finely chopped garlic
2 tsp thyme
1 tsp marjoram
2 bay leaves
1 bunch parsley, finely minced
2 bunches scallions, sliced (green and white parts), divided
1 tsp red pepper flakes
Salt and pepper to taste
2 large cans whole tomatoes, chopped
4 cups chicken and catfish broth
1-1/2 lb. catfish, trimmed
2 lb. cleaned and deveined shrimp
Directions:
Earlier in the day, clean and devein the shrimp and poach the catfish, retaining the poaching liquid for the gumbo. Refrigerate.
Then, as we say down here, "First you make a roux."
1. In a cold heavy-bottomed dutch oven, mix the flour and oil. Turn the heat to medium and stir continually until the roux is as dark as you like. I like it the color of pecans, which takes about 30 minutes.
2. Stir in the next ten ingredients, reserving half of the scallions. Cook for 5 minutes or so, stirring constantly, until the vegetables start to become translucent.
3. Add the pepper flakes, tomatoes, and broth and simmer for at least an hour, stirring occasionally and adding chicken broth, if needed. Adjust seasonings.
4. Stir in the shrimp and catish and the reserved scallions. These will take about
5 minutes to heat through. When the shrimp turn bright pink, they are ready to eat.
Serve with a green salad, steamed rice, and crispy French bread.
Sausage / Spinach Bread
Sausage / Spinach Bread
Submitted by: DCSA67 Serves 9
This is a family tradition on the Italian side of the family. Spinach, broccoli, spinach & sausage, pepperoni & cheese breads -- you name it, and they've made it. On holidays and at Sunday get-togethers, you were bound to see one if not more of these breads.
For me, this recipe has never been a problem, I watched family members make it growing up and then just jumped in to help and eventually made it myself. Although I make all the breads, spinach & sasauge is my favorite. I do vary in the seasonings I use, but this is the basic recipe. ENJOY!! I know we do...
Ingredients:
1 lb Italian sausage (buy without casings or remove from casings)
1 lb package frozen spinach
1 small onion, chopped fine
1/4 cup grated parmesan cheese
1/4 cup grated mozzarella cheese
4 tablespoons chopped, fresh parsley
salt and pepper
1 lb pizza dough
Directions:
In a medium skillet, fry sausage and onions together (adding salt and pepper for taste).
In a separate pan, cook frozen spinach (add salt and pepper for taste) and drain.
Mix sausage and spinach together.
Roll pizza dough out.
Spread sausage and spinach mixture, cheeses and parsley onto dough. Roll, jelly roll style, on the long side.
Bake on a lightly greased cookie sheet at 350 degrees for 30 to 40 minutes or until the dough is golden brown.
Submitted by: DCSA67 Serves 9
This is a family tradition on the Italian side of the family. Spinach, broccoli, spinach & sausage, pepperoni & cheese breads -- you name it, and they've made it. On holidays and at Sunday get-togethers, you were bound to see one if not more of these breads.
For me, this recipe has never been a problem, I watched family members make it growing up and then just jumped in to help and eventually made it myself. Although I make all the breads, spinach & sasauge is my favorite. I do vary in the seasonings I use, but this is the basic recipe. ENJOY!! I know we do...
Ingredients:
1 lb Italian sausage (buy without casings or remove from casings)
1 lb package frozen spinach
1 small onion, chopped fine
1/4 cup grated parmesan cheese
1/4 cup grated mozzarella cheese
4 tablespoons chopped, fresh parsley
salt and pepper
1 lb pizza dough
Directions:
In a medium skillet, fry sausage and onions together (adding salt and pepper for taste).
In a separate pan, cook frozen spinach (add salt and pepper for taste) and drain.
Mix sausage and spinach together.
Roll pizza dough out.
Spread sausage and spinach mixture, cheeses and parsley onto dough. Roll, jelly roll style, on the long side.
Bake on a lightly greased cookie sheet at 350 degrees for 30 to 40 minutes or until the dough is golden brown.
Cajun Dirty Rice
Cajun Dirty Rice
Submitted by: missie07 Serves 6
I come from a Cajun French family, both on my mom's side and my dad's side. Dirty rice is pretty much a staple at all of our get-togethers. Most dirty rice recipes include chicken liver as one of the main ingredients. My dad didn't like it with the liver, however, and he created his own variation, which happens to be my favorite. He taught me how to make it when I was a teenager and I still make it today. It is always a hit wherever I bring it.
Ingredients:
1 lb lean ground beef
1 lb roll breakfast sausage
1-1/2 to 2 cups rice (more rice decreases moisture)
1/2 c green bell pepper, chopped
1/2 c celery, chopped
1/2 c onion, chopped
4-5 green onions, chopped
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
crushed red pepper to taste (depending on your spice tolerance)
Directions:
Cook rice.
In a large skillet, brown ground beef, sausage, bell pepper, celery, onion and green onion.
Drain off fat.
Add seasonings and rice to skillet mixture. Mix well and enjoy!
Submitted by: missie07 Serves 6
I come from a Cajun French family, both on my mom's side and my dad's side. Dirty rice is pretty much a staple at all of our get-togethers. Most dirty rice recipes include chicken liver as one of the main ingredients. My dad didn't like it with the liver, however, and he created his own variation, which happens to be my favorite. He taught me how to make it when I was a teenager and I still make it today. It is always a hit wherever I bring it.
Ingredients:
1 lb lean ground beef
1 lb roll breakfast sausage
1-1/2 to 2 cups rice (more rice decreases moisture)
1/2 c green bell pepper, chopped
1/2 c celery, chopped
1/2 c onion, chopped
4-5 green onions, chopped
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
crushed red pepper to taste (depending on your spice tolerance)
Directions:
Cook rice.
In a large skillet, brown ground beef, sausage, bell pepper, celery, onion and green onion.
Drain off fat.
Add seasonings and rice to skillet mixture. Mix well and enjoy!
Don Juan Beans
Don Juan Beans
Submitted by: themmerle Serves 12
When my mother began dating after being divorced for 18 years, her new "boyfriend" introduced us to what has become a family traditional recipe. They had previously been called "Marsha's Beans" in honor of his ex-wife, but my Aunt renamed them in his honor. We serve them at almost every family gathering and they are a hit! They are great with something as simple as hamburgers or a great addition to any type of ham or pork, grilled chicken etc.
Ingredients:
1 lb hot seasoned sausage (ground)
1 large onion, chopped
2 31-oz. cans of pork and beans
1 cup brown sugar
1/2 tsp of powdered ginger
1 tsp of dry mustard
1/4 cup of hot water
Directions:
Brown sausage in a skillet, chopping to break it up as it cooks. Drain. Add sausage, onions, beans and sugar to a large baking dish or crock pot. Dissolve ginger and hot mustard in the hot water and stir into mixture.
Bake at 350 degrees for one hour, or heat mixture in crock pot until hot and bubbly.
Submitted by: themmerle Serves 12
When my mother began dating after being divorced for 18 years, her new "boyfriend" introduced us to what has become a family traditional recipe. They had previously been called "Marsha's Beans" in honor of his ex-wife, but my Aunt renamed them in his honor. We serve them at almost every family gathering and they are a hit! They are great with something as simple as hamburgers or a great addition to any type of ham or pork, grilled chicken etc.
Ingredients:
1 lb hot seasoned sausage (ground)
1 large onion, chopped
2 31-oz. cans of pork and beans
1 cup brown sugar
1/2 tsp of powdered ginger
1 tsp of dry mustard
1/4 cup of hot water
Directions:
Brown sausage in a skillet, chopping to break it up as it cooks. Drain. Add sausage, onions, beans and sugar to a large baking dish or crock pot. Dissolve ginger and hot mustard in the hot water and stir into mixture.
Bake at 350 degrees for one hour, or heat mixture in crock pot until hot and bubbly.
January 05, 2009
RECIPE - Hummus
Hummus
10 servings
This wonderful bean spread has gained in popularity over the past few years. Our version has all the benefits of a more traditional recipe, but with less olive oil. The combination of garbanzo beans (also called chickpeas), tahini, lemon juice, cumin and garlic is a show-stopper. This is wonderful as a sandwich spread or as a dip with raw vegetables or pita triangles. Keep a batch in your refrigerator all the time and you'll never be without a nutritious snack or lunch.
Ingredients:
1-3/4 cups dried chickpeas (garbanzos)
1 teaspoon baking soda
1/2 cup sesame tahini
1/4 cup cold water
1/4 cup fresh lemon juice
1/2 teaspoon ground cumin
3-4 cloves garlic, mashed
1 tablespoon quality extra-virgin olive oil
Instructions:
1. Soak the chickpeas for 8 hours with the baking soda in cold water to cover.
2. Bring the chickpeas to a boil over high heat, reduce heat, cover, and cook until soft, about 45 minutes. Drain, reserving a bit of the liquid.
3. Make the tahini sauce: Blend in a food processor or blender the tahini, cold water, lemon juice, cumin, and garlic. Measure out 1/2 cup of this sauce for the hummus, saving the rest.
4. Put the drained chickpeas in a food processor and process to a rough purée, adding a little of the cooking liquid if necessary. The mixture should not be totally smooth. Add the tahini sauce and process until just mixed.
5. Scrape the mixture into a bowl. Stir in the olive oil.
6. Serve with pita bread, whole-grain crackers, or carrot sticks.
Nutritional Information:
Per serving:
102 calories
5 g total fat (1 g sat)
0 mg cholesterol
11 g carbohydrate
4 g protein
3 g fiber
150 mg sodium
- Recipe reprinted with permission of DrWeil.com.
10 servings
This wonderful bean spread has gained in popularity over the past few years. Our version has all the benefits of a more traditional recipe, but with less olive oil. The combination of garbanzo beans (also called chickpeas), tahini, lemon juice, cumin and garlic is a show-stopper. This is wonderful as a sandwich spread or as a dip with raw vegetables or pita triangles. Keep a batch in your refrigerator all the time and you'll never be without a nutritious snack or lunch.
Ingredients:
1-3/4 cups dried chickpeas (garbanzos)
1 teaspoon baking soda
1/2 cup sesame tahini
1/4 cup cold water
1/4 cup fresh lemon juice
1/2 teaspoon ground cumin
3-4 cloves garlic, mashed
1 tablespoon quality extra-virgin olive oil
Instructions:
1. Soak the chickpeas for 8 hours with the baking soda in cold water to cover.
2. Bring the chickpeas to a boil over high heat, reduce heat, cover, and cook until soft, about 45 minutes. Drain, reserving a bit of the liquid.
3. Make the tahini sauce: Blend in a food processor or blender the tahini, cold water, lemon juice, cumin, and garlic. Measure out 1/2 cup of this sauce for the hummus, saving the rest.
4. Put the drained chickpeas in a food processor and process to a rough purée, adding a little of the cooking liquid if necessary. The mixture should not be totally smooth. Add the tahini sauce and process until just mixed.
5. Scrape the mixture into a bowl. Stir in the olive oil.
6. Serve with pita bread, whole-grain crackers, or carrot sticks.
Nutritional Information:
Per serving:
102 calories
5 g total fat (1 g sat)
0 mg cholesterol
11 g carbohydrate
4 g protein
3 g fiber
150 mg sodium
- Recipe reprinted with permission of DrWeil.com.
Quote of the Day
January 05, 2009
Quote of the Day
"To conquer fear is the beginning of wisdom."
– Bertrand Russell
Quote of the Day
"To conquer fear is the beginning of wisdom."
– Bertrand Russell
January 04, 2009
Recipe ~ Triple-Layer Lasagna
Triple-Layer Lasagna
1 lb extra lean ground beef
1 can (14.5 oz) diced tomatoes
1 small onion, finely chopped
1 cup sliced mushrooms
1 clove garlic, minced
9 oven-ready lasagna noodles
1 jar (28 oz) tomato sauce
1 container (16 oz) fat-free cottage cheese
2 cups shredded reduced-fat mozzarella cheese
1/4 cup grated Parmesan cheese
1. Combine beef, tomatoes, onion, mushrooms, and garlic in large nonstick skillet over medium-high heat. Cook until meat is no longer pink, 8 to 10 minutes.
2. Coat 4-quart or larger slow cooker with cooking spray. Place 3 noodles, side by side, in bottom of cooker. Top with one-third each of the tomato sauce, cottage cheese, beef mixture, and mozzarella. Repeat layers two more times, ending with mozzarella. Sprinkle Parmesan on top.
3. Cover. Cook on low 5 to 6 hours, or until lasagna is cooked through and cheese is bubbly.
Servings: 12
Per Serving:
209 calories
20 grams protein
19 grams carbohydrates
2 grams fiber
6 grams fat
2.5 grams saturated fat
47 mg cholesterol
655 mg sodium
1 lb extra lean ground beef
1 can (14.5 oz) diced tomatoes
1 small onion, finely chopped
1 cup sliced mushrooms
1 clove garlic, minced
9 oven-ready lasagna noodles
1 jar (28 oz) tomato sauce
1 container (16 oz) fat-free cottage cheese
2 cups shredded reduced-fat mozzarella cheese
1/4 cup grated Parmesan cheese
1. Combine beef, tomatoes, onion, mushrooms, and garlic in large nonstick skillet over medium-high heat. Cook until meat is no longer pink, 8 to 10 minutes.
2. Coat 4-quart or larger slow cooker with cooking spray. Place 3 noodles, side by side, in bottom of cooker. Top with one-third each of the tomato sauce, cottage cheese, beef mixture, and mozzarella. Repeat layers two more times, ending with mozzarella. Sprinkle Parmesan on top.
3. Cover. Cook on low 5 to 6 hours, or until lasagna is cooked through and cheese is bubbly.
Servings: 12
Per Serving:
209 calories
20 grams protein
19 grams carbohydrates
2 grams fiber
6 grams fat
2.5 grams saturated fat
47 mg cholesterol
655 mg sodium
Quote of the Day
January 04, 2009
Quote of the Day
"If a little dreaming is dangerous, the cure for it is not to dream less but to dream more, to dream all the time."
– Marcel Proust
Quote of the Day
"If a little dreaming is dangerous, the cure for it is not to dream less but to dream more, to dream all the time."
– Marcel Proust
Recipe ~ Banana Bread
Banana Bread
Native to the Caribbean and Central America, bananas are one of America's favorite fruits. They are rich in potassium - one banana contains 450 mg, one-fifth of the adult daily requirement - and offer a fair share of magnesium (33 mg), too. In addition, bananas help to strengthen the stomach lining and are good for soothing indigestion. Most banana bread recipes are saturated with butter and sugar. This one uses a small amount of canola oil instead - which is much better for your heart - and honey, which of course means lots of flavor. Don't use regular whole-wheat flour. It is too heavy for this recipe. Look for whole-wheat pastry flour instead.
Ingredients:
3 very ripe bananas
1/2 cup honey
3 tbsp canola oil, plus a little more for oiling the loaf pan
1 tsp pure vanilla extract
1 1/2 cups whole-wheat pastry flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup chopped walnuts or pecans
Instructions:
1. Heat the oven to 350 degrees. Lightly oil a loaf pan.
2. Mash the bananas and mix with the honey, canola oil and vanilla extract.
3. Stir together the whole wheat pastry flour, baking soda and salt. Add the nuts.
4. Blend the two mixtures and spoon into a lightly oiled loaf pan. Bake for 40 minutes, or until center is set.
Nutritional Information:
Per serving:
200 calories
8 g total fat (1 g sat)
0 mg cholesterol
32 g carbohydrate
3 g protein
3 g fiber
203 mg sodium
- Recipe reprinted with permission of DrWeil.com.
Native to the Caribbean and Central America, bananas are one of America's favorite fruits. They are rich in potassium - one banana contains 450 mg, one-fifth of the adult daily requirement - and offer a fair share of magnesium (33 mg), too. In addition, bananas help to strengthen the stomach lining and are good for soothing indigestion. Most banana bread recipes are saturated with butter and sugar. This one uses a small amount of canola oil instead - which is much better for your heart - and honey, which of course means lots of flavor. Don't use regular whole-wheat flour. It is too heavy for this recipe. Look for whole-wheat pastry flour instead.
Ingredients:
3 very ripe bananas
1/2 cup honey
3 tbsp canola oil, plus a little more for oiling the loaf pan
1 tsp pure vanilla extract
1 1/2 cups whole-wheat pastry flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup chopped walnuts or pecans
Instructions:
1. Heat the oven to 350 degrees. Lightly oil a loaf pan.
2. Mash the bananas and mix with the honey, canola oil and vanilla extract.
3. Stir together the whole wheat pastry flour, baking soda and salt. Add the nuts.
4. Blend the two mixtures and spoon into a lightly oiled loaf pan. Bake for 40 minutes, or until center is set.
Nutritional Information:
Per serving:
200 calories
8 g total fat (1 g sat)
0 mg cholesterol
32 g carbohydrate
3 g protein
3 g fiber
203 mg sodium
- Recipe reprinted with permission of DrWeil.com.
January 03, 2009
Quote of the Day
January 03, 2009
Quote of the Day
"The moment of enlightenment is when a person's dreams of possibilities become images of probabilities."
– Vic Braden
Quote of the Day
"The moment of enlightenment is when a person's dreams of possibilities become images of probabilities."
– Vic Braden
January 02, 2009
John Travolta's Son Dies - updated 01/03/08 12 pm Est
Jan 03, 2008 (Newser) – John Travolta fought to revive his 16-year-old son by pounding his chest and giving mouth-to-mouth resuscitation, but to no avail, Radar reports. A source says Travolta did everything he could after Jett was found unconscious by a caretaker yesterday. He and wife Kelly Preston spent 40 minutes in an ambulance taking Jett to the hospital, but the boy was pronounced dead on arrival.
Experts say it's unlikely that the rare Kawasaki disease, which nearly killed Jett as a toddler, lead to his reported seizure and probably played no role in his death, the New York Daily News reports.
-----------------------------------------------------------------------------
John Travolta's Son Dies
(Jan. 2) -- John Travolta's 16-year-old son Jett has died while vacationing with his parents in the Bahamas. Reuters reports that Jett suffered a seizure at the Old Bahama Bay Hotel on Grand Bahama Island. A spokeswoman for the local police said Jett banged his head on a bathtub Friday morning. TMZ broke the story this afternoon and Rand Memorial Hospital confirmed the death.
"At this point, we know that John Travolta and Kelly Preston's only son, Jett, had a seizure at around 10 AM this morning," the family's attorney Michael Ossi told CNN. "All attempts to revive him were unsuccessful."
The Travolta family has long denied rumors that Jett suffered from autism, claiming that the boy instead had Kawasaki Syndrome, an inflammatory disorder of the artery walls which often leads to heart disease. Jett, who had a history of seizures, was the eldest child of Travolta and Preston. The couple also have a daughter, Ella Blue, who is 8.
Police have announced that Jett Travolta's unconscious body was discovered by the caretaker, Jeff Michael Kathrain, this morning.
2008 AOL LLC. All Rights Reserved.
Experts say it's unlikely that the rare Kawasaki disease, which nearly killed Jett as a toddler, lead to his reported seizure and probably played no role in his death, the New York Daily News reports.
-----------------------------------------------------------------------------
John Travolta's Son Dies
(Jan. 2) -- John Travolta's 16-year-old son Jett has died while vacationing with his parents in the Bahamas. Reuters reports that Jett suffered a seizure at the Old Bahama Bay Hotel on Grand Bahama Island. A spokeswoman for the local police said Jett banged his head on a bathtub Friday morning. TMZ broke the story this afternoon and Rand Memorial Hospital confirmed the death.
"At this point, we know that John Travolta and Kelly Preston's only son, Jett, had a seizure at around 10 AM this morning," the family's attorney Michael Ossi told CNN. "All attempts to revive him were unsuccessful."
The Travolta family has long denied rumors that Jett suffered from autism, claiming that the boy instead had Kawasaki Syndrome, an inflammatory disorder of the artery walls which often leads to heart disease. Jett, who had a history of seizures, was the eldest child of Travolta and Preston. The couple also have a daughter, Ella Blue, who is 8.
Police have announced that Jett Travolta's unconscious body was discovered by the caretaker, Jeff Michael Kathrain, this morning.
2008 AOL LLC. All Rights Reserved.
Quote of the Day
January 02, 2009
Quote of the Day
"Man can only become what he is able to consciously imagine."
– Dane Rudhyar
Quote of the Day
"Man can only become what he is able to consciously imagine."
– Dane Rudhyar
January 01, 2009
Quote of the Day ~ Happy New Year, my friends! :)
January 01, 2009
Quote of the Day
"The courage to be is the courage to accept oneself, in spite of being unacceptable."
– Paul Tillich
Quote of the Day
"The courage to be is the courage to accept oneself, in spite of being unacceptable."
– Paul Tillich
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